Development and standardization of value‑added momos using indian mackerel (Rastrelliger kanagurta, Cuvier, 1816) and plant‑based ingredients

Résumé fourni par la source

The study aimed to standardize and evaluate the acceptability of fish‑based momo prepared using Indian mackerel (Rastrelliger kanagurta) incorporated with hydrated soy chunks. The objective was to determine the sensory attributes and proximate composition of the developed product. Two formulations control and treatment were prepared. The treatment formulation was optimized by varying the levels of fish meat, soya chunks, and onion. Fish meat was incorporated at three levels: FM1 (20 g), FM2 (25 g), and FM3 (30 g). Soy chunks were added at S1 (20 g), S2 (25 g), and S3 (30 g), while onion was incorporated at O1 (36.2 g), O2 (46.2 g), and O3 (56.2 g). Sensory evaluation was conducted using a nine‑point hedonic scale, and data were analyzed using one‑way ANOVA followed by Tukey’s HSD test. Proximate analysis revealed that the treatment sample contained higher protein and ash levels, whereas the control sample exhibited higher moisture and fat contents. Sensory evaluation indicated that both samples were acceptable; however, the treatment formulation consistently received higher scores across all attributes. The results demonstrate that fish momo prepared from Indian mackerel can be successfully standardized as a nutritious, value‑added seafood product. Incorporation of soy chunks improved texture, masked fishy odour, and enhanced nutritional quality, particularly protein content.

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